We simmer dried apricots, raisins, figs, and prunes until they are jammy and luscious, then accentuate the mixture with earthy cardamom, a hint of fiery chili, warming allspice and cinnamon, and just enough salt to make the flavors pop.

The sultry chutney is sweet enough to use in baking (check out our recipe for tahini cookies with Tanzeya , or as a topping for yogurt , and savory enough to pair with chicken and lamb. A dab of Tanzeya can also transform your cheese plate or sandwich.

Open a jar and enjoy the festive flavors of a Moroccan feast, minus the hard work!